Bring the rinsed jasmine rice, water, and a pinch of salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes to steam. Fluff gently with a fork and spread onto a wide baking sheet to cool completely to room temperature.

Place the flaked coconut in a dry, ungreased skillet over medium-low heat. Toast, stirring constantly and watching closely, until the flakes turn fragrant and golden brown around the edges, about 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process.

In a small glass bowl or liquid measuring cup, whisk together the fresh lime juice, toasted sesame oil, fish sauce, honey, and salt until emulsified and the sweetener has dissolved.

In a large salad bowl, combine the cooled jasmine rice, cucumber half-moons, scallions, cilantro, mint, minced chile, and crushed roasted peanuts.

Pour the prepared lime vinaigrette over the salad bowl ingredients. Gently fold with large spoons until all grains and vegetables are evenly coated. Fold in three-quarters of the toasted coconut flakes.

Transfer the salad to a wide serving platter and garnish with the remaining toasted coconut, extra fresh mint leaves, and additional roasted peanuts just before serving.